Lemon Artichoke Pasta

creamy lemon artichoke pasta, vegan artichoke recipes

Creamy Lemon Artichoke Pasta

5 from 1 vote
Recipe by Sagen Jackson Course: LunchCuisine: ItalianDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

20

minutes
Calories

418

kcal

Creamy lemon artichoke pasta

Ingredients

  • 1 package brown rice pasta

  • 2 Tbsp Olive Oil

  • 1 can artichokes, drained

  • 1 lemon (juiced)

  • 3 cloves garlic

  • 1 cup parsley, fresh + chopped

  • 1/4 cup nutritional yeast

  • 1 can coconut milk

  • 1 Tbsp onion powder

  • 1 Tbsp salt

Preparation

  • Prepare the pasta according to the package directions. Drain and return to the pot.
  • Meanwhile, heat 2 tablespoons of olive oil in a skillet over medium heat.
  • Add the garlic and saute for 30 seconds until fragrant.
  • Then add the artichoke hearts to the pan. Sauté until heated through, about 3 – 5 minutes.
  • Next add the coconut milk, stirring to mix with all ingredients. Let simmer for 5 minutes.
  • Now add the nutritional yeast, salt and onion powder. Allowing the flavors to simmer together for an additional 5 minutes.
  • Toss in with the pasta. Top with the chopped parsley and serve immediately.

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